Servings: 6
Prep Time: 25 min.
Cooking Time: 25 min.
Ingredients
24 uncooked jumbo pasta shells
1 lb. lean ground beef
1 large can of enchilada sauce
2 tbs. taco seasoning
1 cup of finely chopped onion
1 can (8 oz.) fire-roasted diced tomatoes
1 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1 cup shredded reduced-fat Mexican cheese blend or cheddar cheese
TOPPINGS:
8 tablespoons reduced-fat sour cream
8 tablespoons salsa
1/4 cup sliced ripe olives
1/4 cup sliced green onions
Directions
1. Preheat oven to 350 degrees.
2. Cook pasta shells according to package directions; drain.
3. In a nonstick skillet, cook beef and onion over medium heat until no longer pink; drain.
4. Add in fire-roasted tomatoes with liquid and taco seasoning. Stir and ensure seasoning is well distributed.
5. Stir in the fire-roasted tomatoes, corn, and beans.
6. Stir and spoon into pasta shells.
7. Place in a baking dish coated with nonstick cooking spray.
8. Pour enchilada sauce over the shells and sprinkle with cheese.
9. Bake at 350° for 25-30 minutes or until heated through.
Serve with sour cream, salsa, olives, and green onions.
- 24 uncooked jumbo pasta shells
- 1 lb. lean ground beef
- 1 large can of enchilada sauce
- 2 tbs.
- taco seasoning
- 1 cup of finely chopped onion
- 1 can (8 oz.) fire-roasted diced tomatoes
- 1 cup frozen corn
- ½ cup canned black beans, rinsed and drained
- 1 cup shredded reduced-fat Mexican cheese blend or cheddar cheese
- TOPPINGS:
- 8 tablespoons reduced-fat sour cream
- 8 tablespoons salsa
- ¼ cup sliced ripe olives
- ¼ cup sliced green onions
- Preheat oven to 350 degrees.
- Cook pasta shells according to package directions; drain.
- In a nonstick skillet, cook beef and onion over medium heat until no longer pink; drain.
- Add in fire-roasted tomatoes with liquid and taco seasoning. Stir and ensure seasoning is well distributed.
- Stir in the fire-roasted tomatoes, corn, and beans.
- Stir and spoon into pasta shells.
- Place in a baking dish coated with nonstick cooking spray.
- Pour enchilada sauce over the shells and sprinkle with cheese.
- Bake at 350° for 25-30 minutes or until heated through.
That looks so good!!!
I LOVE Mexican food! This looks so delicious! Thank you for sharing!
This sounds yummy! We love mexican food. I’m pinning
These looks really good. I love Mexican food and this would be great for dinner one night
nom nom… I never think to mix pasta with Mexican. This sounds fabulous especially with the mix of corn and beans.
When I pinned it earlier, I knew I had to rush over and get the recipe. This looks like my kind of food. I love Mexican everything! If you have time, link up to the Pretty Pintastic Party today or anytime over the weekend. 🙂
They look so good. Definitely going to try them out. My mouth is watering! I bet my hubby would enjoy them as well.
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